Classic lasagna flavors, but in soup form! Creamy, saucy, and filled with Italian-inspired goodness, this protein-rich vegan lasagna soup is the ultimate comfort food in a bowl. Bursting with nutrients and flavor, this hearty soup recipe is one you’ll find yourself coming back to again and again.
Lasagna soup wasn’t a recipe I planned to elaborate on — it just kind of happened. The first time I made it, I was looking for something quick and comforting, so I threw together some ingredients I had on hand. It was simple, satisfying, and surprisingly delicious.
It was a hit with the whole family, and I didn’t give it much thought after that. But something about the simplicity and flavor kept bringing me back. So, I started experimenting with new ingredients and quickly found how versatile this comforting soup is. The possibilities are quite endless.
This delicious vegan lasagna soup recipe combines tender noodles with a rich tomato sauce. It’s a comforting, easy-to-make crowd-pleaser, perfect for a cozy night in. And this creamy, saucy meat-free lasagna only gets better the next day. But seriously, with how quickly it disappears, leftover lasagna soup is rare around here!
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Why this vegan lasagna soup recipe works
This deconstructed lasagna soup gives you everything you love about lasagna in a mostly one-pot format. The tofu sausage crumbles bring a savory, umami depth, while the cashew cream adds a rich, velvety finish. Together, they make this soup a creamy, lasagna-in-a-bowl experience that’s filling and full of flavor — making it one of my favorite soup recipes!
What ingredients you'll need
- Tofu sausage crumbles: Tofu, spices, and nutritional yeast.
- Soup base: Olive oil, onion, garlic, carrot, celery, crushed tomatoes, tomato paste, lasagna noodles, and vegetable broth.
- Cashew cream: Just soak cashews and water, and blend until smooth for that rich, creamy finish.
What equipment you'll need
- Soup pot or Dutch oven
- Baking sheet (for tofu crumbles)
- Blender (for cashew cream)
Optional add-ins
- Mushrooms: Add sliced mushrooms (like portobello or cremini) for an umami boost.
- Spinach or Kale: Stir in a handful of fresh spinach or kale in the last few minutes of cooking for added nutrients and a pop of color.
- Zucchini or Bell Peppers: Diced zucchini or red bell peppers add texture and a bit of sweetness to balance the tomato base.
- Caramelized Leeks: For a subtle, sweet flavor, try caramelizing sliced leeks and adding them just before serving. Tip: If adding lots of vegetables, add a splash or two more broth to keep the soup’s consistency.
In the kitchen tips
- Layer Salt Gradually: From your total salt measurement, add small pinches of salt at each stage — when you sauté the onions, add the garlic, and then the tomatoes. This gradual seasoning brings out the natural sweetness and depth in each ingredient without overdoing the salt.
- Golden Sauté: Let onions and garlic reach a deep golden brown for a sweeter, richer base.
- Tofu Sausage Crumbles: Make these crumbles for umami depth — they’re worth the extra step.
- Finish with a Touch of Acid: Just before serving, add a few drops of balsamic or red wine vinegar to lift and brighten the flavors.
- Umami Boost: Stir in a splash of tamari or balsamic vinegar at the end for extra depth.
How to store lasagna soup
- Store in an airtight container in the fridge for 3–4 days.
- When reheating, add a splash of broth or water for that perfect soup consistency.
In a pinch substitutions
- Tofu Crumbles: Swap with 1 to 1½ cups of crumbled tempeh, brown lentils, white beans, vegan ground meat alternative, or mushrooms.
- Cashew Cream: Substitute with ½ cup of blended silken tofu and a splash of lemon juice, or use ½ cup of store-bought vegan cream for a quick, creamy alternative.
- Tomatoes: Crushed Tomatoes (Alternative to Whole): If you prefer, you can use crushed tomatoes directly instead of whole canned tomatoes.
- Pasta Noodles: Gluten-Free Noodles: Cooking gluten-free pasta separately helps avoid extra starch in the soup, making the broth cloudy. Toscani or Campenelle pasta: Use 8 ounces for a ruffled texture that holds the sauce well. Mafalda Corta or Fusilli Pasta: Replace with 8 ounces for a mini lasagna look without breaking up lasagna noodles.
FAQ
The tofu sausage crumbles add plant-based protein and delicious flavors, making this soup feel like a full meal.
Absolutely. Swap lasagna noodles for your favorite gluten-free pasta (I suggest cooking them separately).
To save time, prepare the tofu crumbles and cashew cream in advance. You could also use pre-cooked vegan sausage in place of tofu crumbles.
Just wait to add the noodles until you’re reheating, so they don’t soak up too much broth.
Stir in cooked red lentils or white beans for a plant-based protein boost.
Yes! You can use either lasagna noodles (with wavy edges) or flat lasagna sheets. Just break them into large pieces before adding to the soup.
More Vegan Soups & Stews
📖 Recipe
Easy Vegan Lasagna Soup Recipe (Healthy & Delicious)
Equipment
Ingredients
Vegan Tofu Sausage Crumbles
- 1 block extra-firm tofu, crumbled (16 oz)
- 1.5 tablespoons soy sauce, OR Tamari
- 2 tablespoons olive oil, OR tahini
- 2 tablespoons maple syrup
- 2 teaspoons fennel seeds, slightly crushed
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1.5 teaspoons paprika
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- ¾ teaspoon oregano
- 20 turns black pepper
- ⅛ teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon crushed red pepper
- 1 tablespoon nutritional yeast
Lasagna Soup
- 1 tablespoon olive oil, OR water
- 1 yellow onion, finely chopped
- 1 small carrot, grated
- 1 stalk celery, finely diced
- 4 cloves garlic, minced
- Splash of red wine, for deglazing, OR vegetable broth
- 5 cups low-sodium vegetable broth, OR 5 cups water plus 2 vegan bouillon cubes
- 1 can whole canned tomatoes, 28 oz, blended to your desired consistency. OR use crushed tomatoes if you prefer a quicker option without blending.
- 1 can tomato paste, 6 oz
- 2 teaspoons dried basil
- 1.5 teaspoons dried oregano
- ½ teaspoon crushed red pepper
- 1 teaspoon salt, added gradually, when instructed.
- 7 lasagna sheets, broken into large pieces
- ¼ cup fresh basil leaves, torn
- 2 teaspoons soy sauce, recommended but optional, OR Tamari and a splash of balsamic vinegar
Cashew Cream
- ½ cup unsalted and unroasted cashews, soaked in hot water
- ½ cup water
Instructions
Start with the Cashew Cream (Quick Prep)
- Soak the Cashews: Place ½ cup raw cashews in hot water to soak for 15–20 minutes while you work on the tofu sausage crumbles and soup. Set them aside to blend later.
Prepare the Tofu Sausage Crumbles
- Press Tofu: Wrap tofu in paper towels for a few minutes to absorb moisture.
- Make Paste: In a large bowl, combine soy sauce, olive oil (or tahini), maple syrup, fennel seeds, thyme, smoked paprika, paprika, garlic powder, onion powder, oregano, black pepper, turmeric, salt, and crushed red pepper.
- Crumble & Coat Tofu: Squeeze the tofu to remove excess moisture, crumble it into the paste, and toss to coat evenly.
- Add Nutritional Yeast: Stir in nutritional yeast.
- Bake: Preheat oven to 375°F (190°C). Preheat oven to 375°F (190°C). Spread tofu on a lined baking sheet and bake for 40 minutes, stirring halfway. Once done, set aside.
Make the Soup
- Sauté: Heat olive oil in a large pot over medium. Add chopped onion and ¼ teaspoon of salt, sauté until golden (5–7 minutes).
- Add Carrots, Celery, and Garlic: Stir in grated carrot and diced celery. Cook for 2–3 minutes, then add minced garlic and cook for another minute. Deglaze with a splash of red wine or vegetable broth, scraping up browned bits.
- Add Liquids and Tomatoes: Pour in vegetable broth (or water and bouillon cubes), blended canned tomatoes (or crushed tomatoes), and tomato paste. Stir in basil, oregano, crushed red pepper, and ¼ teaspoon salt. Bring to a gentle boil, then reduce to a rolling simmer. Partially cover and let cook for 10 minutes to blend flavors.
- Meanwhile, Blend Cashew Cream: Drain and rinse soaked cashews, blend with water until smooth, and set aside.
- Cook Pasta: Add broken lasagna sheets and cook for 8–10 minutes, stirring occasionally to prevent sticking.
- Add Tofu Crumbles and Cashew Cream: Stir in baked tofu crumbles, warming through for 1 minute. Then add 3 tablespoons cashew cream and the remaining ½ teaspoon salt.
- Check Consistency and Seasoning: Turn off heat. Stir in fresh torn basil leaves, and adjust seasoning with soy sauce OR Tamari and a splash of balsamic vinegar to taste, or salt as needed. If the soup has thickened more than desired, add a splash of broth to reach your preferred consistency.
- Serve: Ladle soup into bowls, topping with a swirl of remaining cashew cream and fresh basil if desired. Serve with garlic bread or a crusty rustic loaf.
Fran says
I love this… tofu sausage is a game changer; i’m gonna use that just for Ramen, stir fry etc as well. This totally simplifies lasagna for us. It’s still a bit time consuming with each component but sooooo worth it. Add balsamic at the end it’s amazing.
Julie says
That’s amazing to hear! Tofu sausage really is a game changer—it adds so much flavor. I love the idea of using it for ramen and stir-fries too! Thanks so much for sharing! 😊